The Jamaican culinary team won silver at ‘The Taste of the Caribbean’, which was presented by the Caribbean Hotel Association (CHA) and Bahama Breeze at the Hyatt Regency Miami from June 26 to 29.

The winning team comprised manager Louis Bailey of Sandals Dunn’s River; chefs Dennis McIntosh and Adrian Weichenberger of Sandals Negril, and Mark Cole of Hedonism III; pastry chef Jing Shi of Future Bakery, and bartender Andrew Williams of Beaches Boscobel. Williams also won an individual silver medal.

In praising the team, Horace Peterkin, president of the Jamaica Hotel & Tourist Association said “it was fantastic to see these masters at work, using Caribbean ingredients and creating masterpieces right before our eyes. They made us proud!”

The winning menu, titled ‘Taste of Island Jamaica’, included:

Starter

Crispy conch and avocado cake with coconut lime

Foam on a plantain hash with breadfruit

Soup garnish with pumpkin seed oil

Entrée

Island Green & Herbs Stuffed Pork Roulade

With annatto and mango jerk sauce

Pan seared coffee rubbed tri-tip of beef Colby cheese pumpkin fritter

Angostura + Blue Mountain Coffee sauce

West Indian lamb curry – okra and rice cake

Roast pineapple and mint chutney with cassava chips

Sautéed island vegetable

Dessert

Warm ravioli with rum cream pineapple compote

Carmalized ginger and chocolate mousse with tamarind sauce

Ice coconut parafait with oven roasted banana and sorrel syrup

Jamaica’s participation at the event was sponsored by the JHTA with assistance from the Jamaica Tourist Board and the Jamaica Cultural Development Commission and several JHTA members including: Air Jamaica, Courtleigh Hotel & Suites, Hertz Rent A Car, Jamaica Broilers, Perry’s Manufacturing Company, Sandals Resorts, SuperClubs Resorts, Coral Cliff Resorts, Hotel Glorianna, the Port Authority of Jamaica, Chukka Blue and Jamaica Broilers.

‘Taste of the Caribbean’, a special feature of CHA’s Annual Caribbean Hotel Industry Conference (CHIC), showcases the diverse culinary skills and styles of the region while promoting high standards, excellence and professionalism in Caribbean food and beverage.

The competition, which pits national teams selected by their hotel associations against each other, requires each to prepare and present a 3-course meal for 24 persons, from a mystery basket of products. The team is allowed four hours to prepare and one hour for service of their menu. In addition to the cooking competition, each national culinary team hosts a demonstration of their country’s indigenous cuisine.

All teams compete for top honours – Chef, National Team, Bartender & Pastry Chef of the Year, which are presented at the final dinner.

Other individual prizes include: Best use of Certified Angus Beef, Most Creative Overall Drink, Hans Schank Commemorative Award for the Most Innovative Menu, Most Innovative Dish, Team Managers Indigenous Cuisine Presentation, and the Spirit of the Competition.

“Taste of the Caribbean” 2006 put the lid on months of arduous training and live rehearsals for the members of the 16 national teams from across the region who competed.